Everyone's favorite red wines are clear favorites with gourmets. For thousands of years, semi-sweet red wine haunts doctors and poets. Until now, experiments are being carried out in wine laboratories, the results of which again and again confirm the undeniable benefits of red wine.
From vine to glass
Absolutely all semi-sweet red wines are included in the group of table wines, with an alcohol volume of 9-14% and a sugar content of 3-7 g / 100 cc in the finished product. The ideal raw materials for the production of quality red wines are red, rosé and black-blue grape varieties.
To prepare the initial wine material, take a mixture or one grape variety and crush its berries together with seeds and skin. During fermentation, crushed seeds and skins form tannins (tannins) and a natural coloring pigment necessary for making wine. It is at this initial stage that most of the properties of the future drink are laid. According to the regulations, the color of semi-sweet red wine can vary from deep pink to deep red with a slight astringency and fruity-floral aroma. The names of the finished wines also include the varieties of grapes used - Kokur, Muscat, Saperavi, Riesling, Isabella, Feteasca, Merlot, etc.
Divine nectar
The best semi-sweet red wines in the post-Soviet space are produced by Georgia. Centuries-old traditions, ideal climatic conditions for ripening grapes and a high sugar content in berries literally provoke local winemakers to create unearthly drinks. Khvanchkara, Alazani Valley, Kindmarauli, Akhasheni will decorate any feast with dignity.
• Khvanchkara, year of the first spill - 1932.
The most famous natural semi-sweet wine is made only from the mujuretuli and alexandrouli varieties grown in the mountain vineyards of Racha. A characteristic highlight of this rich dark red wine is a surprisingly delicate taste with a magnificent floral-fruity note and a slight hint of raspberry.
• Alazani Valley, year of the first spill - 1977.
Produced from red ojapeshi, alexandrouli and saperavi grapes growing in western and eastern Georgia. This semi-sweet Georgian wine is served slightly chilled with cheeses and desserts. It has a refreshingly delicate floral note and a subtle pleasant taste.
• Akhasheni, year of the first spill - 1958.
Produced from only one Saperavi grape variety growing in Kakheti. It is characterized by moderate astringency and dense dark cherry color. Its aftertaste has velvety-chocolate tones, ideal for fruits and cheeses.
• Kindzmarauli, year of the first spill - 1942.
The famous natural semi-sweet red from Saperavi grapes. Intense burgundy-red wine, the color of overripe pomegranate, with a special varietal bouquet and strong pleasant aroma.
